Baked sweet potatoes with Romanesco broccoli and cheese

Baked sweet potatoes with Romanesco broccoli and cheese

Total: 1 hr 25 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 532 kcal
, Fat: 30 g
, Carbohydrate: 45 g
, Protein: 20 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes

1 kg sweet potato
1 tbsp olive oil
1 tsp sea salt

Romanesco broccoli

1 Romanesco broccoli, cut into florets
salted water, boiling

To fill

200 g Cheddar (e.g. Engelberg monastery), coarsely grated
50 g walnut kernels, coarsely chopped
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How it's done

Sweet potatoes

Prick the sweet potatoes 3 times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 220°C.

Romanesco broccoli

Cook the broccoli in boiling salted water for approx. 5 mins. until just soft, remove, refresh in ice-cold water, drain.

To fill

Remove the potatoes from the oven, slice down the middle, push apart slightly, fill with cheese and broccoli, sprinkle with walnuts.

Finish cooking

Approx. 10 mins. in the centre of the preheated oven.

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